Grilled Eggplant with Mushroom Salad
- For the eggplant
- 4 Eggplant
- 2 onions
- 2 teaspoons olive oil
- 200 grams chickpeas (canned)
- 150 grams Yogurt (0.1% fat)
- 1–2 teaspoons Curry
- lemon juice
- 2 scallions
- 4 teaspoons olive oil
- 1 handful Mediterranean Fresh herbs (such as rosemary, thyme, sage, basil)
For the eggplant, halve eggplant horizontally and carve diamond shapes into surface. Sprinkle with salt and set aside for about 15 minutes. Peel onions and dice. Heat oil in a small pan and sauté onions until soft. Puree onions, chickpeas and yogurt together and season with salt, pepper, curry and lemon juice. Rinse scallions, chop finely and mix in.
Pat eggplant dry and season with pepper. Brush cut surfaces with olive oil. Chop herbs coarsely and press on cut surfaces. Grill eggplant on a hot charcoal grill on both sides for about 10 minutes.
For the salad, clean mushrooms and cut into slices. Rinse and finely chop scallions. Rinse arugula, shake dry and separate large leaves. Mix vinegar with salt, pepper and olive oil in a large bowl, then stir in mushrooms, scallions and arugula. Serve salad and eggplant together.